Prepare the dough by combining all-purpose flour, powdered sugar, almond flour, salt, orange zest, cold butter, egg yolk, and cold water in a food processor. Pulse until resembling coarse crumbs.

Chill the dough for at least 30 minutes before rolling it out to fit a greased tart pan. Blind bake the crust for approximately 12-15 minutes.

In a saucepan, heat fresh orange juice. Whisk together eggs, superfine sugar, and cornstarch, then gradually whisk in the warm orange juice. Heat the mixture until it thickens.

Once thickened, remove from heat, add gelatin, butter, and additional orange zest. Let cool before pouring into the baked tart crust.

Chill the tart for 3 hours or overnight. Prepare whipped cream by whipping heavy cream and powdered sugar until stiff peaks form.

Serve the tart with topped whipped cream and garnish with fresh mint and orange segments.